Best Bacon Chili Recipes

SLOW-COOKER BACON CHILI

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels. Reserve 1/4 cup; cover and refrigerate until ready to serve. Add remaining bacon to slow cooker.
• Reserve 1 tablespoon drippings in skillet. Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Add beef mixture to slow cooker; stir in remaining chili ingredients. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours. Serve with reserved bacon and Toppings.

BACON AND GREEN CHILI QUICHE

Steps:

• Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.
• Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.
• Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.

BEEF CHILI WITH BACON & BLACK BEANS

Steps:

• Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
• Pour off all but 2 tablespoons fat, leaving bacon in pot.
• Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
• Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
• Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
• Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
• Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
• Adjust seasoning with additional salt.
• Serve with lime wedges and condiments if desired.

BACON-WRAPPED CHILI SHRIMP

Steps:

• Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
• Melt the butter with the chili powder in a small pan, stirring to combine. Divide the chili butter between 2 separate bowls.
• Wrap each shrimp in a half piece of bacon and skewer with a small skewer or large toothpick. Arrange the shrimp on the wire rack and brush with half of the chili butter (1 of the bowls).
• Bake until the bacon is cooked, 5 to 10 minutes. With a clean brush, brush on more chili butter from the second bowl. Serve on a big platter and sprinkle with sliced green onions.

HONEY BOURBON GLAZED SMOKED SPARERIBS, WITH BEER BACON BBQ SAUCE AND SOUTHWESTERN GREEN CHILI MAC 'N' CHEESE

Steps:

• For the honey bourbon glaze: Pour the bourbon into a saucepan over low heat; ignite bourbon to burn off the alcohol for about 5 minutes. Add the honey and brown sugar and whisk to thicken. Simmer for another 3 minutes, then remove from heat. Pour glaze into a small bowl and set aside.
• For the beer bacon bbq sauce: Heat a large pot on high heat, then add the butter and let it melt for 1 to 2 minutes. Reduce heat to medium. Add the onions and garlic. Saute until translucent. Add the beer and bacon and cook for 8 to 10 minutes. Add the apple cider vinegar and reduce by a quarter, then add ketchup, molasses, granulated sugar, brisket drippings, chili powder, Worcestershire, salt and pepper and cook on low heat for 30 to 45 minutes, stirring occasionally. Let cool for 10 minutes, then puree in a blender until smooth, and season with salt and pepper to taste.
• For the ribs: Whisk together the salt, pepper, chile powder and garlic powder in a small bowl. Drizzle a little canola oil over the ribs, front and back, then rub the oil in. Holding your hand high, season both sides of the ribs with rub. Be sure to get an even coating on both sides, along with the sides of the ribs.
• Soak 5 to 6 paper towels with canola oil, then open the smoker lid and place soaked paper towels in the smoker with 1 chunk hickory, 2 small chunks apple wood and a few handfuls charcoal. Light the paper towels. Let the coals burn down for 20 to 30 minutes. Add a couple more chunks hickory, apple and charcoal, then let smoker come up to 250 degrees F. Place a small pan of water on smoker rack, then place ribs in smoker. Let cook 30 to 40 minutes.
• Add another chunk of each wood and more charcoal; repeat this process every 30 to 45 minutes. At 2 hours into the cooking process, spritz ribs with apple cider vinegar, then spritz every 30 minutes until the third hour of cooking. At the third hour, wrap the ribs in foil and place back on the smoker. At the 4 1/2-hour mark, take the ribs out of foil and glaze with the honey bourbon. Let glaze set in for 20 to 30 minutes in the smoker meat-side up. Let ribs rest for 10 to 15 minutes, then slice. Drizzle ribs with Beer Bacon BBQ sauce and toss. Garnish the ribs with sliced scallions.
• For the Southwestern Green Chili Mac 'n' Cheese: Meanwhile, heat four cups half-and-half to a gentle boil in a medium-large saucepot. Add the garlic, chipotle sauce, cumin, seafood seasoning and thyme, then add the American cheese, whisking until smooth and melted. Fold in the pasta and green chiles and heat through until lightly bubbly. Add the shredded jack, Cheddar and Gouda. If the pasta is too thick, add in another cup or two of half-and-half to smooth it out. Season to taste with salt and fresh ground pepper. Garnish with toasted buttered breadcrumbs and a sprinkle of Korean chile flakes.
• If you prefer baked mac 'n' cheese, place pasta into a casserole dish, sprinkle a handful of extra Cheddar and jack cheeses on top and bake at 350 degrees F until browned and bubbly, about 30 minutes.

CHILI PEPPER, CORN, AND BACON QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
• Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
• Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
• Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
• Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

SMOKY BEEF AND BACON CHILI

Steps:

• Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
• Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
• Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.

CHILI DOG BACON CHEESEBURGERS AND FIERY FRIES

Steps:

• Preheat broiler to high.
• Place bacon on slotted broiler pan. Cook bacon 10 inches from the heat and cook 3 to 4 minutes on each side until crisp then adjust oven to bake setting for temperature recommended on fries packaging.
• While bacon cooks, make the burgers. Preheat a large nonstick skillet over medium high heat. Mix beef with diced dogs, chili powder, grill seasoning, Worcestershire, 1 teaspoon of hot sauce and ketchup. Form 4 large patties. Add a drizzle of oil, 1 turn of the pan and add the patties. Cook burgers 6 minutes on each side, then top with 2 slices bacon and 1 slice of cheddar, each. Turn pan off, cover with loose foil tent and let cheese melt, 1 to 2 minutes.
• While the burgers cook, add fries to oven and cook until extra-crisp. Remove from oven. Place butter, 1 tablespoon hot sauce and garlic in a small dish and microwave on high 20 seconds then transfer fries to a large bowl. Toss fries with garlic-hot sauce butter and chives and season with salt, to taste.
• Slather chili sauce on the tops of split keiser rolls. Place bacon chili-cheese burgers on bun bottoms and top each burger with lettuce, cilantro, and lime juice. Set bun tops in place. Pile fries alongside and serve.

CHILI WITH BACON AND SAUSAGE

Steps:

• Place bacon in a Dutch oven and cook over medium-high heat, stirring occasionally, until evenly browned, 7 to 10 minutes. Remove bacon to a paper-towel lined plate and drain most of the grease from the pan.
• Brown ground beef and sausage in the remaining bacon grease. Add bell peppers, serrano peppers, onion, and garlic. Add bacon and cook until meat and sausage are browned and peppers are tender, 7 to 10 minutes.
• Add marinara sauce, chili beans, chicken broth, water, salt, and pepper. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 1 hour.

ROAST BEEF AND BACON WRAP WITH SPICY CHILI LIME MAYO

Steps:

• In small bowl, combine mayonnaise, lime juice, chili powder, cayenne and salt. Set aside.
• Spread 1/4 of the mayonnaise mixture over bottom half of each tortilla within 1 inch from edges. Divide roast beef, bacon, avocado, lettuce and onion evenly over bottom half of tortillas. Tuck in sides of tortillas; roll up tightly to enclose filling. Cut in half to serve.

BACON CHEESE BURGERS AND CHILI CHEESE FRIES

Steps:

• Combine the water, Worcestershire and steak sauce in an electric mixer. Slowly add the cumin, onion powder, black pepper, garlic and all-purpose seasoning and mix for 1 to 2 minutes. Combine with the ground beef.
• Form the mixture into patties and first grill and then sear the patties. Top the patties with bacon, grilled onions and Cheddar cheese slices; cover and cook until cheese melts. Place buns buttered-side down on griddle to toast. Fill buns with patties. Serve with fries that are topped with Jimmy's Wrigleyville Grill San Antonio Chili and cheese sauce.
• Heat the oil in a large pot over medium-high heat. Add the beef and cook until browned, about 7 minutes. Add the onions, garlic, and jalapeño peppers; reduce heat to medium and stir in the chili powder, cumin, thyme, and brown sugar. Cook 10 minutes. Add the crushed tomatoes and ground tomatoes. Puree half the beans and add them to the chili along with the remaining whole beans. Bring to a boil, reduce heat and simmer 1 1/2 hours.

SMOKY PORK, BACON AND WHITE BEAN CHILI FROM SMITHFIELD®

Steps:

• Cook bacon over medium-high heat in large saucepan until crisp. Use slotted spoon to remove bacon from pan; drain.
• Add pork cubes and onion to bacon grease; saute until onions are crisp-tender. Stir in chili powder and paprika.
• Add tomatoes (with juices) and water to pan. Bring to a boil; reduce heat and simmer until pork is tender, stirring occasionally, about 40 minutes.
• Stir beans and 2/3 of bacon into chili. Cook and stir until heated through, about 10 minutes. Add salt to taste.
• Serve chili garnished with remaining bacon, sour cream and green onions.

BEEF AND BACON CHILI

Steps:

• Optional toppings: sour cream, shredded cheddar cheese, chopped onion, chopped cilantro. In a large saucepan, cook bacon over medium-low heat, stirring frequently, until crisp. Remove to paper towels with slotted spoon. Pour off all but about 1 tablespoon of the drippings. In drippings, brown ground beef with onion and green pepper; drain. Add reserved bacon and remaining ingredients except optional toppings; mix well. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Ladle into bowls, top as desired, and serve with additional picante sauce.

BACON CHILI CHEESEBURGER MEATLOAF

Steps:

• Cook and stir bacon in a large skillet over medium heat until bacon is translucent and beginning to brown, about 5 minutes; stir in onion and continue cooking and stirring until bacon is browned and sweet onion is translucent, about 5 more minutes.
• Mix 1/2 cup ketchup, 2 tablespoons chili powder, 2 tablespoons ancho chile powder, 1 tablespoon Worcestershire sauce, cumin, salt, black pepper, and garlic powder in a large bowl. Mix in ground sirloin, bacon-onion mixture, Cheddar cheese, pepper jack cheese, eggs, and bread crumbs until thoroughly combined. Form the mixture into a loaf shape and refrigerate 1 hour.
• Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil and spray the foil with cooking spray.
• Place loaf into the prepared baking dish. Mix 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, and 1 teaspoon ground ancho chile in a bowl. Spread the mixture over the loaf.
• Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, 1 hour and 5 minutes to 1 hour and 15 minutes. An instant-read meat thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C).

BACON GREEN CHILI QUICHE

Steps:

• Preheat oven to 400°F
• Preback prepared pie crust 5 minutes or until golden brown.
• Sprinkle crumbled bacon, then chilies and green onion over crust.
• Combine cheeses and sprinkle over bacon, chilies and onions.
• Beat half and half and eggs in separate bowl.
• Salt and pepper to taste.
• Pour egg/half and half mixture into crust.
• Bake quiche until knife inserted into center comes out clean, about 45 minutes.
• Let quiche rest 5 minutes before cutting.

BACON-CHILI BEEF STEW

Steps:

• In 4-quart saucepan, cook bacon over medium heat 3 to 4 minutes, stirring frequently, until cooked but not crisp. Drain all but 2 tablespoons bacon fat from saucepan.
• Add beef and onion to bacon; sprinkle with seasoned salt and pepper. Cook 4 to 6 minutes, stirring frequently, until beef is beginning to brown and onion is tender.
• Stir in tomatoes, gravy and chili sauce. Heat to boiling. Add potatoes and carrots. Cover; cook over medium-low heat 50 to 60 minutes, stirring occasionally, until beef is tender.
• Stir in corn. Cook uncovered 10 to 15 minutes longer, stirring occasionally, until corn is tender.

PINK'S BACON-CHILI-CHEESE DOG

Steps:

• Spread mustard on a warm, soft hot dog bun. Place cheese on the bun, followed by the hot dog. Top with chili, bacon, tomatoes and onions.

RED CHILI FRIED HOMINY IN BACON GREASE

Steps:

• 1. Using a cast iron skillet heat bacon grease or butter.
• 2. Drain Hominy from all liquid, place in bacon grease or butter. Add all spices, fry for approximately 20 minutes till slightly crispy uncovered, lifting and turning with a spatula...Serve Hot with a sprinkle of lime juice OPT

CHILI BACON NACHOS FOR TWO

Steps:

• Preheat the oven to 350 degrees.
• For The Chips: Cut each tortilla into quarters. Heat the oil in a skillet on medium heat. The oil should be about 1/2 inch deep in the skillet. Place about 8 to 10 of the tortilla quarters in the hot oil at a time. Turn the tortilla chips as they cook so each side is golden brown.
• When the chips are golden brown on both sides, remove them from the skillet and lay them on a plate over a paper towel to absorb the excess oil. Repeat with the remaining tortillas; set aside.
• For The Bacon Guacamole: In a small bowl, add the avocado, 1 tablespoon of the red onions (reserving the other 2 tablespoons for the nachos), 1 tablespoon salsa (reserving 3 tablespoons to serve with the nachos), 1 tablespoon of the crumbled bacon (reserving 2 tablespoons for the nachos) and the juice from 1 quarter of the lime (reserving the other 2 quarters for garnish).
• Mix the guacamole ingredients using a spoon so that the avocado is broken into small chunks (rather than smashing up the avocado with a fork). Then salt and pepper to taste and top with additional crumbled bacon.
• For The Nachos: Add the chips to an oven-proof plate or skillet. Top the chips with the chili, shredded cheese, sliced jalapeno, remaining diced onions and the remaining crumbled bacon.
• Bake in a preheated oven until the cheese is melted, about 6 - 8 minutes.
• Top the warm nachos with the diced tomatoes and serve them with side dishes of sour cream, the remaining salsa and the bacon guacamole.
• Garnish with the remaining lime wedges.

BACON CHEESEBURGER CHILI MAC AND CHEESE

Steps:

• Preheat broiler to 350F Sauté onion and mushroom for 3 minutes in olive oil. Then add beef. Once beef is fully cooked, combine beef stock and chili seasoning and then pour over meat. Simmer for 10 minutes then add noodles to meat and toss. Pour meat/noodle mix into a casserole dish. Sprinkle bacon pieces over top and then sprinkle cheese over that. Broil for 10 minutes or until cheese is browned. Make Healthier: ✔ Use extra lean ground beef ✔ Use ¼ lb. of bacon ✔ Use whole grain pasta ✔ Use low-fat cheese blend